Christmas Themed Breakfast Charcuterie Board
If you’re in a group of people who like to go out all out - fancy for holidays, I got you. This is such a simple yet effective idea for serving everyone’s favorite breakfast to start the day early in the right Christmas spirit. This whole set-up looks so dreamy as if it came straight from a Hallmark movie, and I’ve written down every step to whip it together. I’m sharing with you my favorite old-school recipes for waffles and pancakes that are so nostalgic to me. Christmas-themed charcuterie breakfast board is a flawless kick-start for the holiday season!
Equipment
- 1 Pancake pan
- 1 Waffle maker
- 2 Mixing bowls
- 3 mini jars
- 1 Whisk
- 1 electric mixer
- 1 gingerbread man cookie cutter
Ingredients
For Pancakes
- 1 egg
- 3.5 oz all-purpose flour (+ 1 tbsp)
- 1 ½ tbsp oil
- ⅖ cup milk
- 1 tsp baking powder
- 1 oz brown sugar
- ½ tsp gingerbread spice
For Waffles
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp brown sugar
- 1 tbsp vanilla sugar
- ½ tsp gingerbread spice
- 1 egg
- ¼ cup oil
- 1 cup milk
- 1 tsp vanilla extract
For Omelet
- 4 eggs
- 1 tbsp butter
Additionally
- 1 cup blueberries
- 1 cup blackberries
- 3 tbsp date syrup
- 3 tbsp Lotus Biscoff spread
- 3 tbsp hazelnut spread
- 2 tbsp powdered sugar (for dusting)
Instructions
For the Pancakes
- In a bowl, mix eggs until foamy. Add milk and oil and combine.
- Add all the dry ingredients: flour, baking powder, brown sugar, gingerbread spice, and a pinch of salt.
- Whisk everything until smooth and lump-less. You’re aiming for a consistency similar to heavy cream. I needed to add one more tablespoon of flour to achieve it.
- Heat the pancake batter over the highest heat, then bring the temperature down to medium. With a ladle, pour the pancake batter. I like to bake each pancake individually, as they hold a better shape like that.
- Flip the pancakes when they start to bubble on top. Bake them on the other side for 45 seconds or so, depending on how strong your stovetop is.
For the Waffles
- Divide whites and yolks and mix whites until stiff peaks. Set it on the side. To the bowl with yolks, add all the wet ingredients: milk, oil, and vanilla extract.
- In a larger bowl, marry all the dry ingredients: all-purpose flour, brown sugar, vanilla sugar, baking soda, baking powder, gingerbread spice, and a pinch of salt. Make a dent in the middle for wet ingredients and pour them in.
- With a whisk or mixer (set at the lowest speed), fuse everything until it is smooth and thick. It should be thicker than a pancake batter - able to drip from a spoon, but slowly.
- Now, add egg whites and fold them into the batter carefully.
- Heat up your waffle maker and coat it in oil. I recoat it after every 2-3 pieces, so they come out smoothly.
- Depending on the size of your waffle maker, pour the batter in. I went with approximately half of a ladle. Bake them until golden in color; mine took about 5 minutes for each piece.
For the Omelet
- In a cold, non-stick pan, add butter and whisked eggs with some salt.
- Turn the heat on the stovetop to medium and let it warm up a bit. With a silicone spatula, fold eggs to the middle when you see the bottom is starting to cook.
- Remove the eggs from the heat when they still look slightly undercooked, silky, and glossy. They will finish cooking in their own heat.
Assemble the Board
- With a gingerbread cookie cutter, carve one pancake in the middle. Pile them up in the middle of a board and save the gingerbread one for the top.
- Around the edge of the board, arrange the waffles. Sprinkle powdered sugar all over pancakes and waffles.
- In tiny jars, transfer your favorite toppings. I served hazelnut spread, date syrup, and Lotus Biscoff cream. I used smaller bowls for fruit - I went with blueberries and blackberries.
- In another bowl, serve eggs.
- Fill gingerbread man on the top of pancakes with syrup. Serve immediately and enjoy!